Sazón

Origin: Puerto Rico

Sazón, meaning "seasoning" in Spanish, is a cornerstone of Puerto Rican and Latin American cooking. Its vibrant color comes from achiote (annatto), a spice with roots in Taino culture.

Quick Tips:

• Rub onto chicken, pork, or fish before grilling or baking.
• Stir into rice while cooking for added flavor and color.
• Sprinkle over roasted vegetables like sweet potatoes or carrots.
• Add to soups and stews to enhance their flavor.
• Mix into ground beef for tacos, burgers, or meatballs.
• Toss with shrimp or chicken for a quick, flavorful sauté.
• Use in beans for a savory kick.

1/4 tsp per serving

Try This Authentic Dish:

Arroz con Gandules (Rice with Pigeon Peas)

A Puerto Rican classic, this dish combines rice and pigeon peas with sazón for a simple, flavorful side or entree. Serves 4

Ingredients:

• 1 tsp sazon
• 1 cup long-grain rice
• 1 1/2 cups chicken or vegetable stock
• 1/2 cup canned pigeon peas (drained and rinsed)
• 1 small onion, finely chopped
• 1/4 cup diced green bell pepper
• 2 tbsp olive oil
• 1 clove garlic, minced
• Salt, to taste

Instructions:

• Heat olive oil in a pot over medium heat. Add onion, green bell pepper, and garlic, and sauté until softened.
• Stir in the sazon and cook for 30 seconds.
• Add rice and stir to coat it in the spices and oil.
• Pour in the stock and add the pigeon peas. Bring to a boil, then reduce to a simmer.
• Cover and cook for 15–20 minutes or until the rice is tender and liquid is absorbed.
• Fluff the rice with a fork before serving.